Roasted Butternut Squash Salad with Herbed Cream
I love roasted, butternut squash, or any type of squash for that matter. You can use pumpkin or even roasted sweet potato for this salad. Slow roasted tomatoes are an amazing tangy addition. It’s a little time consuming, I know, but once you stick them in the oven they don’t require any looking after. You can make a batch in advance and use the rest in other salads or pastas and sauces. You can totally skip that of course, and use fresh cherry tomatoes if you like.
mix salad greens (mustard greens, butter lettuce, arugula, kale, romaine....)
1 small butternut squash
sea salt, pepper
toasted pumkin seeds
4tbs Cashew Cream
handfull parsley, coriander
2tsp white wine vinegar or ACV
For roasted tomatoes preheat the oven to 150C. Cut the tomatoes into quarters. Season with sea salt and pepper, rub it slightly with 1tsp of olive oil. Roast the tomatoes for about 2 hours.
For roasted butternut squash preheat the oven to 180C. Peal the squash and cut it lengthways into 8 thick wedges. Season it with sea salt, pepper and rub it with a tbs of olive oil. Place it on a baking tray and roast it in the oven for 20, 30 minutes, until soft and golden brown on the edges.
To make dressing, place all of its ingredients in a high speed blender, add a little water, approximately 1/4cup, and blend until smooth.
To serve, arrange the salad greens on the plate, add roasted or fresh tomatoes. Top it with two butternut squash wedges and a quarter of avocado. Sprinkle with seeds and drizzle generously with herbed cream.
Serves 4-6 ppl.
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